Recipe for black burger buns
Black burger buns have long been super trendy. They are festive, different, and truly impressive.
And it’s easy to make your own black burger buns!
Now Halloween is approaching. So what could be more fitting for Halloween than spooky, stunning black burgers? I used these black burger buns to make this Halloween burger.
Halloween originates from Europe
It hasn’t been many years since Danes adopted this “Americanized” holiday.
It can probably be debated whether it was the Danish consumer who demanded Halloween, or if it was simply the Danish retail sector that saw another earning opportunity and therefore “imposed” this holiday on the Danes.
We usually say that Halloween originates from America, but that is a truth with modifications.
Halloween actually has its roots in the 2000-year-old Celtic and European festival called Samhain (pronounced “sow-in”), and it’s also Samhain that forms the basis for what we call All Hallows’ Eve – All Hallows’ Day is moreover not the same as Halloween.
Among the Celtic population, the 1st of November marked the end of summer and the harvest and thus the beginning of the dark, cold winter season, which was associated with death.
The Celts believed that the evening before – the 31st of October – the boundary between the underworld and the world of the living would be blurred. The 31st of October was therefore celebrated as Samhain. Samhain was a holiday filled with traditions, including the offerings of animals and crops.
Over time, the holiday developed in slightly different directions, and one of these became Halloween.
In America, Halloween evolved to include, among other things, “trick-or-treating” (where costumed children go from door to door), which is also inspired by European traditions, and other festivities.
Black burger buns recipe
American or not, Halloween is a wonderful opportunity to add a little extra fun to cooking – and the kids love it too!
Let’s just get started:
Black Burger Buns
Ingredients
- 20 gram Yeast
- 30 gram Sugar
- 8 gram Salt
- 350 gram Whole Milk
- 2 pcs. Egg
- 700 gram Wheat Flour
- 150 gram Butter room temperature
- 10 gram Activated charcoal can be replaced with squid ink or black food coloring
- Egg Yolk for brushing
- Sesame Seeds for topping. Can be replaced with pumpkin seeds
Instructions
- Start by pouring the milk into a saucepan/pot with a thick bottom.
- Warm it on the stove until it's finger-warm.
- It mustn't be too hot when the yeast is added, as it will "kill" the yeast.
- Remove the pot from the heat and turn off the stove.
- Add yeast, sugar, and salt to the pot and let it dissolve in the milk.
- Add 300 grams of the flour while stirring. You can stir it by hand or use a mixer like I do.
- Stir out all the flour lumps so the mixture is completely smooth.
- Add one egg at a time and stir it into the dough. Add another 300 grams of flour gradually.
- Mix the dough until there are no lumps. Cut the softened butter into pieces and add it to the dough a little at a time. Make sure there are no butter lumps in the dough.
- Now add activated charcoal to the dough.
- Add a bit of the remaining 100 grams of flour to the dough while continuing to stir. Add all the flour if necessary, but stop when the dough is still slightly sticky. That's when it's perfect.
- Knead the dough thoroughly. It takes about 10 minutes.
- Cover the bowl, preferably with a shower cap to keep the moisture in, and let the dough rise in a warm place for 90 minutes.
- Sprinkle flour on the counter and pour the dough out onto it after the 90 minutes have passed.
- Divide the dough into 10 equal pieces and shape each piece into a round bun.
- Press each round bun slightly flat.
- Find two baking sheets and line them with baking paper.
- Place 5 buns on each baking sheet. Let the buns rise again for 60 minutes.
- Beat some egg yolks in a bowl. Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) conventional heat.
- Then brush each bun with a good layer of egg yolk and finally sprinkle with sesame seeds.
- Bake one baking sheet in the oven at a time and let the buns bake for 15 minutes.
- Let the burger buns cool a bit before cutting them in half and filling them with plenty of "Halloween-colored" goodies, such as cheddar cheese,
Notes
I always brush with egg yolks, but next time I'll use milk, as the egg yolk color doesn't look good when the buns are black.